Recipes Browse By… 

Cilantro, Mint, and Coconut Chutney

Author Notes:A versatile chutney, this can be used as a marinade for a barbecue chicken, used sparingly to dress a salad, or as a dipping sauce for a spicy samosa. One of my most favorite ways to use it is to make a two-layer sandwich using three slices of bread, one with butter and this chutney, another with pastrami. —Sumayya Usmani

Makes: 1 cup

Ingredients

1
bunch cilantro

10
mint leaves

1
green chile

1
teaspoon dry-roasted cumin seeds

2
tablespoons unsweetened, desiccated coconut

1/2
teaspoon turmeric

1 1/2
teaspoons brown sugar

1
tablespoon fresh lemon juice

Salt, to taste

In This Recipe

Directions

Combine all ingredients in a blender with 1/4 cup of water until it reaches a smooth paste.